Spicy Chicken Enchiladas

Enchiladas filled with ground chicken and assorted additions.

1 (4.5 oz) pkg dry rice & chicken sauce mix with broccoli
1 Tbsp veggie oil
1 Lb ground chicken
3 Tbsp chopped onion
1 Tbsp minced garlic
1 fresh jalapeno pepper, chopped
1 (10 oz) cn diced tomatoes with green chile peppers, drained 1 (14.5
oz) cn enchilada sauce
1-1/4 cups shredded mild Cheddar cheese
6 (10 ") flour tortillas

  1. Prepare sauce mix according to pkg directions. Preheat oven to 375F (190C). Lightly grease a med baking dish.
  2. Heat oil in a lg skillet over med heat. Place chicken in skillet. Mix onion, garlic & jalapeno in skillet. Cook & stir until chicken is evenly brown.
  3. Mix in the prepared sauce mix, tomatoes, 2/3 enchilada sauce & 3/4 cup cheese. Spoon mix evenly into tortillas. Wrap tortillas around mix to form enchiladas; arrange in baking dish. Cover with remaining sauce; top with remaining cheese.
  4. Bake 15 min, or until cheese and sauce are melted & bubbly.

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